In a mixing bowl combine honey, soy sauce, ginger, garlic powder, minced garlic, and crushed red pepper. Whisk until the mixture is smooth and the honey is dissolved. The sauce should smell sweet and have a slight edge from the ginger and garlic.
Marinate the Shrimp:
Set aside about one third of the sauce. Add raw peeled shrimp into this portion, making sure each piece gets coated well. Cover the bowl and let it chill in the fridge for at least 30 minutes. This step helps the shrimp absorb all that sweet garlicky flavor.
Prepare the Thickener:
Take the remaining sauce and whisk in cornstarch. Stir well until no lumps remain. Set aside so it is ready to pour in later. The cornstarch helps make the sauce glossy and thick so it clings to every bite.
Cook the Broccoli:
Heat olive oil in a large skillet over medium high. Once the oil shimmers, add broccoli florets in a single layer. Sauté for around 5 minutes, stirring occasionally. Broccoli should be brightly colored and just tender. Remove to a plate so it stays crisp.
Brown the Shrimp and Sausage:
Add butter to the hot pan and let it melt. Once sizzling, lay in slices of smoked sausage and marinated shrimp. Cook both undisturbed for about 2 minutes per side, until sausage is browned and shrimp turn pink and curl into a C shape. Do not crowd the pan so they sear instead of steam.
Simmer with Sauce:
Pour in the saved cornstarch sauce and bring everything to a gentle simmer. The sauce will bubble and thicken after a couple of minutes. Stir gently so all the shrimp, sausage, and broccoli get coated in the glossy sauce.
Finish and Serve:
Add the cooked broccoli back to the pan. Toss everything together until broccoli is warmed through. Serve hot right from the skillet over rice or noodles, or as it is for a lighter dish.
